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For the Potatoes

For the Lamb

  • Dijon Mustard 40 g
  • Fruits, Lemon Zest 5 g
  • Thyme, fresh, chopped 10 g
  • Rosemary, chopped 10 g
  • Parsley, chopped 10 g
  • Breadcrumbs 70 g
  • Lamb Racks, trimmed 2 pc

To Finish

  • Vinegar 20 ml
  • Veg, Spinach 376 g
  1. For the Potatoes

    • Mix 20 ml of the olive oil together with Drizzle potatoes with garlic oil and sprinkle with Knorr Aromat. Roast for about 60 minutes, or until crisp.
  2. For the Lamb

    • Season the lamb racks well with Knorr Beef Stock and drizzle with 50 ml of the olive oil. Sear the lamb on both sides in a frying pan.
    • Spread the Dijon Mustard evenly over the seared meat. Mix breadcrumbs, herbs, lemon zest and remaining oil together. Pat onto the mustard so the crumbs stick.
    • Transfer the racks to a baking tray and roast for 15-20 minutes for medium-rare. Allow the lamb to rest for 5-10 minutes before carving.
  3. To Finish

    • Serve with the potatoes and wilted spinach, drizzled with vinaigrette.
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